Method

Remove the scallops from their shells, clean them, slice them into a thin carpaccio and put them back into the shell. Peel the green asparagus and blanch them in salted water until cooked. Then blend them with a small amount of their cooking water, extra virgin olive oil, salt and pepper. Heat 300 g of cream and mix with 150 g of grated Parmesan cheese. Glaze the scallop with the asparagus cream and a few drops of the parmesan cheese sauce. Lastly, cover with a generous sprinkling of black truffle.

Here are ready the raw scallops with green asparagus, parmesan and black truffle.